Instant Pot Butternut Coconut Curry Soup

This instant pot butternut coconut curry soup is a favorite Fall recipe in my home. It’s creamy, healthy, and tastes so good. It’s easy to make and you can’t screw it up. I’ve made so many variations of it with different spices and it always turns out. Well, it didn’t turn out one time, but the culprit was some extra bitter thyme. Although I have only made this recipe in the instant pot, I’m sure you could adapt it to the stovetop as well. This recipe is good enough to serve to guests. Pair it with some toasted gluten free sourdough bread or even some homemade pumpkin bread. Yum. A comforting bowl of soup coming your way.

Instant Pot Butternut Coconut Curry Soup:

Makes 8 -10 cups

Ingredients

• 1 large butternut squash peeled, seeded, and roughly chopped
• 1 32 oz carton of vegetable broth
• 4 large garlic cloves
• 1/2 jalapeno seeded or 1/4 tsp of cayenne pepper
• 2 teaspoons curry powder
• 1/4 tsp grated nutmeg
• 1/2 can coconut milk (coconut milk separates so stir the can up and then measure) TO BE ADDED IN THE END – you might want the whole can- but taste first and see
• optional to serve, thyme, lemon, and/or sea salt

Directions

1. Add the butternut squash, vegetable broth, garlic cloves, jalapeno, curry powder, nutmeg, and cayenne (if using) to the instant pot.
2. Pressure cook for 9 minutes and then quick release once it’s done. It takes roughly 15 minutes for the pressure to build up first.
3. Scoop the chunks into a blender and then pour some liquid in the blender. Blend until smooth.
4. Pour the blended mixture back into the instant pot container, and stir in the coconut milk.
5. Taste and season with sea salt or a squeeze of lemon.
6. Served sprinkled with some thyme if you wish. Enjoy!

Riane’s Tidbits

Instant Pot

I have a 6 qt instant pot.

Spices

If you don’t like too much heat, use either the jalapeno or cayenne pepper, but not both. Omit all together if you prefer. I throw in both usually, but Mark and I like a good kick.

I like freshly ground nutmeg, but you could also substitute for some pumpkin pie spice. Tis’ the season!

Thyme is extra good in this soup if you like thyme. It cuts down on the sweetness and adds an earthy flavor. I use around 1/2 tsp of thyme when I use it, but you could start out with less to make sure you like it first. It’s also just pretty to sprinkle dried or fresh thyme on top of the soup when serving.

Once you stir in the coconut milk, taste the soup and see if you want to add sea salt. You could also add a squeeze of lemon juice in place of the sea salt, but this also adds a different flavor element. It just depends on your preference. I often add lemon or nothing at all. Depends what taste I am going for.

Coconut Milk

Make sure you DON’T add the coconut milk to the instant pot with the other ingredients to cook. You stir it in at the end. The flavor will not be the same otherwise.

Butternut Squash

Squash sizes vary greatly. Grab the largest butternut squash available. If they seem small, use two in the recipe. The hardest part of this soup is peeling and cutting the squash. Why is it so hard to peel and cut a butternut squash! Enter all the sad looking faces…. I usually hand it to my husband to avoid any injuries and choice words that want to pop in my head. 🙂

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Gluten Free Sourdough Bread

Instant Pot Butternut Coconut Curry Soup

5 from 1 vote

This instant pot butternut coconut curry soup is sure to be a Fall favorite. It's creamy, healthy, and tastes so good. Serve to guests paired with some toasted gluten free sourdough bread or even some homemade pumpkin bread. Yum. A warm and comforting bowl of soup coming up!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 9 minutes mins

15-20 minutes for pressure cooker to build and release pressure. 20 minutes mins

Servings: 8 CUPS

Course: Main Course, Soup

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 large butternut squash peeled seeded, and roughly chopped
• 1 32 oz carton of vegetable broth
• 4 large garlic cloves
• 1/2 jalapeno seeded or 1/4 tsp of cayenne pepper depending on your heat preference – I use both
• 2 teaspoons curry powder
• 1/4 tsp grated nutmeg
• 1/2 can coconut milk coconut milk separates so stir the can up and then measure TO BE ADDED IN THE END
• optional- thyme lemon and/or sea salt to serve

Method

 

1. Add the butternut squash, vegetable broth, garlic cloves, jalapeno, curry powder, nutmeg, and cayenne (if using) to the instant pot.
2. Pressure cook for 9 minutes and then quick release once it’s done. It takes roughly 15 minutes for the pressure to build up first.
3. Scoop the chunks into a blender and then pour some liquid in the blender. Blend until smooth for around 10 seconds.
4. Pour the blended mixture back into the instant pot container, and stir in the coconut milk.
5. Taste and season with sea salt or a squeeze of lemon.
6. Served sprinkled with some thyme if you wish. Enjoy!

Notes

Gluten-Free | Dairy-Free | Plant-Based 

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